Roasted Pepper and Edamame Quinoa Salad

Recipe by Charna Sheinfeld, Nutrition Intern

Serves 8

Ingredients:

1 cup quinoa, uncooked
1 red pepper
1  yellow pepper
1 cup edamame beans (without pods)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary

Instructions:

1. Cook the quinoa according to package directions. Be sure to rinse the quinoa well if you did not buy prewashed quinoa.
2. Roast peppers: Preheat oven to 425 degrees F. Remove tops of peppers and core, making sure to remove all seeds. Slice peppers in half and lay on baking sheet. Roast in the oven for 50 minutes to 1 hour, rotating the peppers after 25 minutes.
3. Let the peppers cool until they can be handled.
4. Peel the peppers. The peel should come off fairly easily after roasting. Slice peppers into thin strips.
5. Cook edamame beans according to package directions.
6. Assemble the cooked quinoa, roasted pepper slices and cooked edamame in a large bowl.
7. Mix together olive oil, balsamic vinegar, salt, garlic powder, black pepper and rosemary. Pour over quinoa salad and mix to coat.
8. Serve warm or at room temperature.

Serving Size: 1/2 cup
Nutrition Facts:
Calories: 130
Total Fat: 4 gm
Saturated Fat: 0.5 gm
Monounsaturated Fat:  2.0 gm
Polyunsaturated Fat: 1.5 gm
Cholesterol: 0 mg
Protein: 6 gm
Carbohydrate: 18 gm
Dietary Fiber : 3 gm
Sodium: 290 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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